INTRODUCTION
Welcome to CuisineGhar kitchen.
পনির পসন্দা or PANEER PASANDA is a pure veg recipe (niramish), which is made without onion & garlic. In this recipe, the paneer is stuffed with a special mixture contains raisins & cashew nuts.
SERVING: 4servings
COOKING TIME: 45min (approx.)
CALORIES COUNTS: 313 Calories* (approx.) / 100g
INGREDIENTS:
- milk- ½cup
- almond- 10g
- ghee- 1Tbsp
- paneer- 350g
- saffron- 1pinch
- white oil- ½cup
- yoghurt- 2Tbsp
- cornflour- 3Tbsp
- mace (javitri)- 1pc
- cashew nuts- 10g
- melon seeds- 10g
- sugar- 1Tbsp & 1pinch
- green cardamom- 4pcs
- raisins, chopped- 20pcs
- paneer (for stuffing)- 50g
- kewra water- ½tsp (optional)
- cashew nuts, chopped- 10pcs
- salt- 1tsp (or to taste) & 2pinches
- nutmeg (jaiphal) powder- 2pinches
- white pepper powder- 1tsp & 1pinch
- ginger (20g) & green chilli (4pcs) paste
Q: How to cook Paneer Pasanda like a restaurant at home?
Ans: Please watch the recipe video on the YouTube channel ‘CuisineGhar’.
TIP:
Q: How to preserve fresh paneer for a longer time?
Ans: Wrap the fresh paneer block with a moist muslin cloth(soft cotton woven cloth) and store it in a refrigerator. This helps to keep it fresh for a longer time. Make sure the cloth is moist at all times so there may be a need to change the cloth at regular intervals in a day.
